Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound N(ɛ)-carboxymethyllysine (CML) and N(ɛ)-carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 –...

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Detalles Bibliográficos
Autores principales: Lin, Hui, Lai, Keqiang, Zhang, Juanjuan, Wang, Faxiang, Liu, Yongle, Rasco, Barbara A, Huang, Yiqun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532729/
https://www.ncbi.nlm.nih.gov/pubmed/36211737
http://dx.doi.org/10.1016/j.fochx.2022.100387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532729/
https://www.ncbi.nlm.nih.gov/pubmed/36211737
http://dx.doi.org/10.1016/j.fochx.2022.100387

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